Chicken Cochinita with Habanero Salsa
Bring a pot of water to a boil and cook the chicken breast. Allow cooling until manageable and shred. Set aside.
Add the achiote paste, tomato sauce, orange juice, onion and garlic cloves into a blender and blend until smooth.
Pour the sauce into a large pot and bring it to a boil. Taste and season with salt and pepper.
Incorporate the chicken and mix well. Allow simmering until thick.
To make the habanero salsa, drain the habaneros and combine them with white vinegar and oregano. If possible, make the sauce and let it marinate for a few hours.
Serve the chicken cochinita with a side of habanero salsa and tortillas.
- Use pulled pork instead of chicken for a different dish.
- Start your meal with a bowl of Frijoles Charros La Costeña for a complete meal!